Amino acids in fermented and unfermented cocoa beans
Cacao varieties which produce white beans usually do not develop typical chocolate aroma or one of a poor quality. Assuming that the white bean of the type "Catongo" may lack some of the chemical precursors responsible for the development of the chocolate flavour a comparative study was made between "Common" (purple bean) and Catongo-types with regard to the amino acid content in fermented and unfermented beans using an automatic amino acid analyser. The results showed no significant differences between the two varieties thus indicating that lack of the typical chocolate "note" is not due to the amino acid composition.
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| Format: | biblioteca |
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1972
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| Subjects: | CACAO, FERMENTACION, AMINOACIDOS, COMPUESTOS ORGANICOS, COMPOSICION QUIMICA, CULTIVAR CATONGO, VARIEDAD COMUN, |
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| Summary: | Cacao varieties which produce white beans usually do not develop typical chocolate aroma or one of a poor quality. Assuming that the white bean of the type "Catongo" may lack some of the chemical precursors responsible for the development of the chocolate flavour a comparative study was made between "Common" (purple bean) and Catongo-types with regard to the amino acid content in fermented and unfermented beans using an automatic amino acid analyser. The results showed no significant differences between the two varieties thus indicating that lack of the typical chocolate "note" is not due to the amino acid composition. |
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